This has all the flavourful filling of a quiche but none of the palaver or the calories of pastry. It’s super easy and super versatile and can be served for breakfast, lunch or supper!
We had such a jolly delicious time when our friends Beverley and Joan came to stay from the UK – there was fun, food and frolics. As much as we all enjoyed eating out, we realised pretty early on in the game that there is too much of a good thing and began to crave home cooked meals.
Cooking for Beverley and Joan was probably the closest I’ll get to having two kids who like to eat completely different things, although unlike fussy toddlers, Bev and Joan would give most things a go. I threw this together one night when we came home after a long weekend away of over indulgence.
I wanted something that was easy, light and vegetarian and this crustless quiche ticked all the boxes. The fact that left overs go great in a lunch box the next day is an obvious bonus. This pie is delicious both warm or cold. True to form, Bev and Joan couldn’t agree on how they love it best, Bev loves it hot, and Joan loves it cold. Meanwhile David and I are hedging our bets and batting for both Team Warm and Team Cold.
I must say that when I told Bev and Joan what was in the pie, they were most confused, because in England, a capsicum is called a pepper. It got me thinking about how so many vegetables get lost in translation – here’s looking at you, capsicum, zucchini and eggplant (to name but a few!) One of these days I’ll make my own Aussie-English dictionary for my guests!
It’s best if the broccoli is par cooked and cooled (I pop the broccoli florets into a pan of boiling water for about 5 minutes and that usually does the trick,) and the capsicum is chopped into largeish chunks, it makes for a much firmer pie, but if you’re tight for time, pop the broccoli in raw and it will be just fine.
If you’re looking for something simple but tasty this Meatless Monday, then this crustless quiche is it!
Do you prefer restaurant or home cooked food? Does everyone eat the same meal at your place?
Serves 6
Ingredients
1 small onion, finely chopped
150g cheddar cheese, grated
30g parmesan cheese (or vegetarian alternative,) grated
4 eggs
310g milk
80g self raising flour
400g broccoli florets, blanched and chopped into small florets
1 red capsicum, diced
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Lightly grease a large pie dish.
- Arrange onions, grated cheese and veggies over base of dish.
- Place the eggs and flour in a bowl and whisk to combine. Gradually add the milk, whisking to combine.
- Pour mixture into dish and bake for 40-45 minutes until golden and set. Check the pie after about 30 minutes and if it’s browning too quickly, cover loosely with foil.
- Serve hot, warm or cold, with cherry tomatoes and a few salad leaves.
How to – Thermomix
- Preheat oven to 200C/180C fan-forced. Lightly grease a large pie dish.
- Grate cheddar for 5 seconds on speed 8. Set aside.
- Grate parmesan for for 5 seconds on speed 8. Set aside with cheddar.
- Add onion to TM bowl and chop for 2 seconds on speed 5.
- Arrange onions, grated cheese and veggies over base of dish.
- Add the cheese and flour and mix for 15 seconds on speed 2.
- Add eggs, milk and season well with salt and pepper. Mix for 20 seconds on speed 2.5.
- Pour mixture into dish and bake for 40-45 minutes until golden and set. Check the pie after about 30 minutes and if it’s browning too quickly, cover loosely with foil.
- Serve hot, warm or cold, with cherry tomatoes and a few salad leaves.
